Bean dip is packed with protein and fiber -- great for a snack or even packed in a lunchbox. The idea of a taco bean dip makes it more fun and kid-friendly. Add on any taco toppings that your family likes to make it your own!
1 can (15 ounces) no-salt-added black beans, rinsed and drained
1 clove roasted garlic
2 tablespoons 0% fat Greek yogurt, plain
1 tablespoon olive oil
1 tablespoon tahini
1 tablespoon plus 1 teaspoon Simply Organic Southwest Taco Seasoning Mix
1/4 teaspoon sea salt
2 tablespoons lemon juice, freshly squeezed
Combine all ingredients and process in food processor or blender until smooth.
Serve with tortilla chips and veggies for dipping.
Substitute 1/2 teaspoon minced raw garlic or 1/6 teaspoon garlic powder
for the roasted garlic.
Use garbanzo beans instead of black beans.
Sprinkle with grated cheese just before serving.
Top with salsa, chopped tomatoes, chopped olives, chopped avocado or a dollop of Greek yogurt or sour cream.
Note: Tahini is a paste made of sesame seeds and is packed with nutrients, but it has a slightly bitter taste. Omit tahini if you like.
As prepared, each serving contains 100 calories, 3.5g total fat, 0mg cholesterol, 210mg sodium, 12g total carbohydrate and 5g protein.